1. Put the apples in the pastry-lined pie tin and sprinkle with the lemon juice, nutmeg, and cinnamon.

2. Spread evenly with the white sugar and raisins.

3. Mix the brown sugar, flour, and butter in a bowl. When well blended, spread over the contents of the pie tin and sprinkle with pecans.

4. Add most of the milk, lightly sprinkling over apple mixture. Cover with the pastry top and freeze until firm. If not freezing cut a pattern in the top crust and brush it with milk, then sugar and a light sprinkling of cinnamon. Bake as directed in a preheated 450F oven.

Freezing Hints: After firmly frozen, package airtight, seal, and label. To serve, warm pie about 30 minutes in a 325F oven if baked. If unbaked, preheat oven, cut a pattern in top crust, then proceed as above.

1. Cream the butter until light; beat in the sugar and add 1 Tablespoon boiling water, then beat in the liquor and serve with the pie, which should always be served warm on warm plates as that this sauce oozes down into the rich pie. It’s marvelous!

FRENCH PASTRY

My all-time favorite pastry—you can hardly fail to produce a beautiful flaky-crusted pie with this recipe, especially if you use a food processor.